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Lamb Shank Serviced with Jollof Rice, Plantain and Asian Slaw

Come Dine With Me South Africa S8: Ep8 Oyedeji's recipes

easy
1h
Serves 6

Oyedeji (Deji) Amao

Ingredients

  • 5 medium sized Lamb shanks
  • 5 tablespoons Olive oil
  • Plenty of Salt
  • Plenty of Garlic powder
  • Plenty of Onion powder
  • Plenty of Black pepper corn
  • ½ Juice Lemon
  • 1 cup Water 
  • 5 cups of Rice
  • 1 Tomato paste 
  • 1 cup of Beef or turkey stock
  • 4 Red pepper 
  • Black pepper
  • White pepper
  • Thyme
  • Curry powder
  • 1 Large onion
  • Seasoning cubes (Knorr chicken)
  • ¼ Green cabbage
  • ¼ Red cabbage
  • 2 Large Carrots
  • Mint leaves
  • 3 tablespoons Rice vinegar
  • 3 tablespoons Soy sauce
  • 2 teaspoons Fish sauce
  • 2 teaspoons Lime juice
  • 3 tablespoons Peanut oil
  • 1 ½ tablespoon Sugar
  • Garlic
  • Coriander
  • 5 fingers Plantain
  • Bay leaves

Method

  1. Lamb Shank - Preheat oven to 230 degrees
  2. Wash lamb shank and allow to dry. You can also dry with paper towel
  3. Rob lamb shank with olive oil in a oven try
  4. Add garlic and onion powder
  5. Coat with pepper corn
  6. Place uncovered in the preheated oven for 40 minutes to allow shanks brown a bit
  7. Take out of the oven and add the juice of ½ lime, water
  8. Cover tightly with foil
  9. Put back in the oven    
  10. And recued the oven temperature to 176 degrees
  11. And cook for 2 hours
  12. Asian Slaw - Shred carrots, red and green cabbage in a casserole and add coriander
  13. Dressing - Combine all the dressing ingredients in a jar and shake well
  14. Pour dressing over slaw ingredients and let it rest so the dressing soaks in
  15. Jollof Rice – In a pot, slow heat vegetable oil
  16. Braise bay leaves, onions, and garlic in the oil for 3 minutes
  17. Add to tomato paste and fry for 5 minutes
  18. Blend red bell peppers and cook for 50-60 minutes (I will prepare this the day before)
  19. Add blended and cooked red pepper in to fried tomato paste
  20. Add white & black pepper, curry powder and seasoning cubes 
  21. Cook for 5 minutes
  22. Add your washed rice
  23. Add your beef or turkey stock (I will prepare this the day before)
  24. Allow to cook on high heat for 10 minutes
  25. Reduce to low heat and cover with foil (the steam will cook the rice for about 30 minutes)
  26. Plantain - cut plantain into cubes
  27. Heat vegetable oil for 5 minutes
  28. Fry cubed plantain until golden brown

Notes

The plantain will be fried a few minutes before the main is served